Crispy Paleo Kale Chips

June 3, 2011 4 Comments

Crispy Kale Chips

Sometime after switching to a Paleo diet it will happen.  You will develop a desire for something crunchy.  Maybe it will happen in your second week, while your body is still wrestling with its bread and carb addiction.  Maybe it will be several months down the road, and you will suddenly realize that there just hasnt been a lot of “crunch” factor in your life lately.  Well, whenever it occurs, be ready to combat it with this extremely easy and healthy alternative.

These crunchy crisp Paleo kale chips will not stand up to a generous dip into salsa, pico de gallo or guacamole, but on their own, they will help satiate that need for your teeth to crunch.

NOTE: For a clever dip delivery system I recommend sliced cucumber for salsa or guacamole.  It has a neutral flavor like tortilla chips, and if fresh, provides a wonderful crunchy “snap” sound that helps your brain calm down at your favorite Mexican joint while waiting for your NorCal Margarita to arrive.  Ask for a side of sliced cucumber the next time you are out to eat at a Mexican Restaurant – and enjoy watching the server’s face get all bunched up!

Crispy Paleo Kale Chips

Serves 4

Ingredients:

  • 2 Bunches Fresh Kale (Green or Red Variety)
  • Extra Virgin Olive Oil
  • Sea Salt
  • Garlic Powder (additional dried ground spices to your taste)

SPECIAL EQUIPMENT NEEDED: Olive Oil Mister, Salad Spinner

PROCEDURE: Heat oven to 325 F. Separate Kale leaves. Cut leafy part away from the tough stem. Cut leafy parts into tortilla chip sized pieces.  Wash and dry kale in a Salad Spinner. Pat away any remaining water with a paper towel.  Lay Kale pieces on cookie sheet pan. Lightly mist the leaves with olive oil. Sprinkle with sea salt and garlic powder (or your favorite ground spice flavors – chipotle, sage, cayenne, onion, pepper, etc) With tongs, carefully flip leaves over on sheet pan and repeat misting and spice procedure.  Place sheet pan in oven for 9-13 minutes depending on thickness of leaves and desired degree of doneness.  Flip leaves with tongs once at the midway point. Remove sheet pan from oven, and place leaves on serving plate.  Serve and Enjoy!

NUTRITION INFO: Serving size 1/4 batch, Calories 139, Total Fat 12.8g, Sat. Fat 1.6g, Cholest. 0mg, Sodium 149mg, Carb 6.9g, Fiber 1.4g, Sugar 0g, Protein 2.2g

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4 Comments to “Crispy Paleo Kale Chips”
  1. lisa says:

    I love these. I found chopped Kale at Trader Joe’s for 2.99 (not organic).

  2. David Brown says:

    Awesome! I’m in my 2nd week and miss the crunch. I’m going to make a batch tonight! Thanks for the recipe and I’ve bookmarked the site to come back!

    Best,

    DB

  3. Gurdip says:

    8 months in lol and only now I miss the crunch. This’ll be one for the recipe book. The recipe kinda reminds me of these crunchy seaweed snacks one of my mates bought me from Japan. Except they were really, really oily and left a foul taste in your mouth. How long do they keep for? Would they stay safe in an airtight jar? Cheers.

    • Craig says:

      Thanks for the comment. I don’t know if they will keep overnight or not – ours never last that long! Kale chips are crispy/crunchy but not like a tortilla chip and won’t stand up to dipping. For a better dipping Paleo snack try to make some yam or sweet potato chips. If you are on Facebook, Please go to my fan page

      http://Www.facebook.com/cavemanbistro

      “like” it, and then you will see a post I did on Nov 21, 2011 about sweet potato chips. Slice super thin & spread them on a sheet pan, spritz/mist with olive oil, bake 30-40 min @400F, stirring occasionally, then salt & pepper after you remove them.

      They will taste great AND if crisped enough in the oven, they will last overnight in a cool dry place, sealed in a container. Thanks again!

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